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    You are in: Home / Recipes / New Potatoes With Herbes De Provence, Lemon and Coarse Salt Recipe
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    New Potatoes With Herbes De Provence, Lemon and Coarse Salt

    New Potatoes With Herbes De Provence, Lemon and Coarse Salt. Photo by Sandi (From CA)

    1/3 Photos of New Potatoes With Herbes De Provence, Lemon and Coarse Salt

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    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Bev's Note:

    Herbs de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you do not have some on hand, simply use dried rosemary; it's a safe bet. Try to buy new potatoes that are 1 1/2" in diameter for this dish. If they are much bigger, cut in half before boiling. From The Mediterranean Vegan Kitchen.

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    Units: US | Metric


    1. 1
      Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
    2. 2
      Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
    3. 3
      Drain and set aside to cool slightly.
    4. 4
      In a large nonstick skillet, heat oil over medium-high heat.
    5. 5
      Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
    6. 6
      Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
    7. 7
      Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
    8. 8
      Season with pepper to taste.
    9. 9
      Serve immediately.
    10. 10
      For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
    11. 11
      Or, you can refrigerate the boiled potatoes overnight.
    12. 12
      Bring them to room temperature and finish the recipe.

    Ratings & Reviews:

    • on February 06, 2004


      Stellar! We had larger red potatoes, so I quartered them, and cooked them a bit longer in the skillet, so that they were browned and crispy on the edges. Honestly, I'm usually not a huge fan of red/new potatoes, but this recipe has converted me. The aroma and flavor was superb - like chia, I used zest from the lemon half, and we drizzled a bit more olive oil on them at the table. Between the herbes de provence, kosher salt, and fresh ground black pepper, these potatoes were totally loaded with flavor. We'll be making these often...hmmmm, once it gets warm out (if it ever gets warm out!), we may even try these in our veggie grill pan on our charcoal or gas grill. Excellent, delicious recipe - thanks, Bev!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2004


      Actually, I've made this dish twice. The first time I followed the directions. The second time, I tossed the raw potatoes in the mixture and oven roasted them. I prefer the oven roasted, but both are excellent. Next time, I'll add a little fresh garlic.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2003


      This was very simple to make and pleasant to eat, but the flavor didn't wow us. Next time I might try roasting with these ingredients to intensify the flavors.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (37)


    Nutritional Facts for New Potatoes With Herbes De Provence, Lemon and Coarse Salt

    Serving Size: 1 (120 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 150.3
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 321.4 mg
    Total Carbohydrate 27.4 g
    Dietary Fiber 2.9 g
    Sugars 2.3 g
    Protein 3.2 g

    The following items or measurements are not included:

    herbes de provence

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